Monday, March 24, 2014

Baked Chicken

Photo: Joseph De Leo
So yum!  This is Haylie Duff's Baked Chicken! It's from People Magazine, November 3, 2013.  If you can tolerate dairy and like goat cheese, try her recipe.  I made mine without the goat cheese.  Also, I didn't make the shallot cream sauce because I didn't have shallots but if I did, I would use 1/2 cup water and 1 cup bone broth.  Next time...

  • 6-10 organic, free-range chicken legs or thighs (or 4 boneless breasts), skinned - we use Rosie Organic Chicken we find at Sprouts.
  • sea salt
  • 1 tbsp fresh thyme, chopped
  • 4oz package prosciutto, cut slices in 1/2 lengthwise
  1. Preheat oven to 350˚F.
  2. Season chicken pieces with salt and thyme.
  3. Wrap prosciutto slices evenly around chicken.
  4. Bake in a lightly greased baking dish for about 20-30 min (depending on the size of your pieces) or until a meat thermometer inserted into the thickest part registers 165˚ and juices run clear.
While you're checking out Haylie's recipe, check out her blog, The Real Girl's Kitchen - so great!! 

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